Demirhindi Şerbeti (Ottoman Tamarind Sherbet)
دمیر ہندی شربتی (عثمانی املی کا شربت)
The Turkish word for tamarind, *demirhindi*, comes from the Arabic for "Indian date", a reminder that tamarind reached the Ottoman kitchen through the spice trade from our part of the world. Demirhindi şerbeti is a sweet-sour tamarind sherbet gently spiced with cloves and cinnamon. It was a favourite at Ottoman iftars and is still sold in Istanbul during Ramadan. Pakistanis who love imli aloo bukhara sharbat will feel at home.
- ⏱ Total: 55 min
- Prep: 40 min
- Cook: 15 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Soak the tamarind in 2 cups of hot water for 30 minutes, then squeeze and mash it with your fingers and strain, pressing the pulp through.
Put the strained tamarind water in a with the remaining water, sugar, cloves and cinnamon.
Bring to a boil and simmer for 10 minutes. Cool completely, then remove the cloves and cinnamon.
Chill in a jug and serve over ice.
Pour into glasses and serve cold.
Kitchen notes
Tamarind blocks often have bits of seed and fibre. Strain twice for a clear sherbet.
Taste before chilling; tamarind sourness varies, so add sugar as needed.
Keeps 4–5 days in the fridge.
A sherbet with a long journey
Tamarind grows in South Asia and Africa, not in Turkey, yet it became part of the Ottoman palace kitchen centuries ago. Records of Ottoman sherbet makers list tamarind among their syrups, and the drink remained a Ramadan classic in Istanbul. Today a few old sherbet shops and many iftar tables still serve it during the holy month.
Simple spicing
The cloves and cinnamon are what make this sherbet Turkish. They’re simmered gently with the tamarind and sugar, then removed, leaving a warm background note behind the sourness. The colour comes out a deep amber-brown.
Tamarind at home
Use the soft seedless tamarind blocks sold in every Pakistani grocery. Soaking in hot water and squeezing by hand pulls out the most pulp; pressing it through a sieve gives a smooth sherbet. If you only have tamarind with seeds, soak a little longer and strain carefully.
Serving
Serve very cold at iftar, with dates and Turkish lentil soup, or on a hot afternoon with a handful of ice.
Questions people ask
Is it the same as imli sharbat?
Very close. The Turkish version adds cloves and cinnamon and usually leaves out aloo bukhara.
Can I use tamarind concentrate?
Yes. Use about 3 tablespoons and skip the soaking step.
Can I sweeten it with gur?
Yes. Jaggery gives a deeper, caramel taste that suits tamarind well.
Nutrition (estimate, per serving)
- Calories
- 130
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 33 g
